Set up your sous vide water bath with the temperature set to 136ºF.
In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
Vacuum seal the roast in a plastic bag and cook it at 136ºF for 24 hours.
When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through.
Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
The juices from the roast can be served as an au jus. The instructions are in the "Notes" section.
